I love to just grab something an go or keep in my purse for when I am going to be out all day or night get hungry! I usually make a batch of my granola bars once a week and mix up the flavor each time! I made a batch to take on my trip: Chocolate Peanut Butter Caramel🤤OMG they are good!!! They keep for about a week at room temp and can also be frozen. No need to reach for one of those high carb granola bars when you can have this delicious fat filled low carb beauty! Enjoy!

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Chocolate, Peanut Butter Caramel Faux-Granola Bars

Makes 16 Bars

1 Bar: 240 Calories, 20.7g Fat, 2.5g Carbs, 6.5g Protein

Dairy Free

½  Cup Hemp hearts

2 Cup Slivered almonds

1 ½ Cup Pecans, Chopped

2 Cup Unsweetened coconut flakes, tightly packed

2 Large egg

½ Cup Brown Swerve or Erythritol

6 Tbsp Peanut butter

2 Tbsp Coconut oil

4 Tbsp Choczero caramel syrup (or Sugar Free pancake syrup)

1 tsp Cinnamon

1 tsp Salt

1 tsp Vanilla Extract

½ Cup Sugar free/Low carb chocolate chips

Directions:

1. Heat your oven to 375F degrees and line an 8x13 inch pan with parchment paper.

2.Place the nuts and coconut flakes on 3 separate small baking sheets. Bake until golden brown and toasted. The coconut will only take 2-4 minutes, the almonds about 3-5 minutes and the chopped pecans about 7-10 minutes. Let cool completely. Reduce the oven temperature to 350F.

3. In a large bowl, whisk together the egg and Swerve.

4. In a separate small, microwave-safe bowl, melt the peanut butter, vanilla extract, sugar free syrup, and coconut oil until smooth, about 30 seconds. Whisk into the egg mixture until well combined.

5. Add in all the nuts, hemp hearts, coconut, cinnamon, and salt and stir until well combined. Finally, stir in the chocolate chips.

6. Press very firmly into the prepared pan.  Bake until the top just feels set, about 17 minutes at 350F degrees. Let cool COMPLETELY to room temperature in the pan.

7. Cut into 16 even sized bars.